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Currant Scones

Dessert.Master's picture
  Currants 1⁄2 Cup (8 tbs), dried
  Whole wheat flour 1 3⁄4 Cup (28 tbs), sifted
  Baking powder 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Milk 1⁄3 Cup (5.33 tbs)
  Honey 3 Tablespoon
  Egg 1 , beaten

Preheat oven to 450°F.
Butter a baking sheet.
Place currants into a small bowl, cover with boiling water and set aside to plump for 15 to 20 minutes.
Sift together flour and baking powder 3 times.
Place into a large bowl.
With a pastry blender or 2 knives, cut butter into flour until mixture has a mealy consistency.
Drain currants, and add to flour mixture, stirring to blend.
Pour milk into a small bowl.
With a fork, beat in honey.
Add to flour mixture, stirring just until moistened.
With floured hands divide dough into 4 equal parts.
On a floured surface, pat each piece of dough into a 5-inch round.
Place on prepared baking sheet, and cut each round into 4 pieces, as you would slice a pie, cutting all the way through, but not separating them.
Brush egg on top and sides of dough.
Bake on middle shelf of oven for 10 minutes, or until golden.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1467 Calories from Fat 504

% Daily Value*

Total Fat 57 g88.3%

Saturated Fat 32.6 g163%

Trans Fat 0 g

Cholesterol 340 mg113.3%

Sodium 1304 mg54.3%

Total Carbohydrates 218 g72.6%

Dietary Fiber 30.3 g121.1%

Sugars 46.4 g

Protein 41 g82.6%

Vitamin A 35.4% Vitamin C 38.6%

Calcium 132.8% Iron 67.9%

*Based on a 2000 Calorie diet

Currant Scones Recipe